Peppered Pork Tenderloins Recipes

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PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

PEPPERED PORK TENDERLOIN



Peppered Pork Tenderloin image

These spices add a nice flavor to this roast. If you shy away from spicy hot foods you may want to cut the cayenne pepper in half. This comes out of the oven very moist and tender if not over cooked. I always take it out when the meat thermometer reads 155 degrees.

Provided by Charlotte J

Categories     Pork

Time 55m

Yield 12 serving(s)

Number Of Ingredients 3

3 lbs pork tenderloin
2 tablespoons lemon pepper
1 1/2 teaspoons cayenne pepper

Steps:

  • Trim off excess fat and discard.
  • Mix spices together and rub over the tenderloin.
  • Place in a shallow roasting pan.
  • Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
  • Let roast rest for 5 minutes before slicing.

Nutrition Facts : Calories 136.9, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 59.1, Carbohydrate 0.1, Fiber 0.1, Protein 23.5

THE PERFECT PEPPER CRUSTED PORK LOIN



The Perfect Pepper Crusted Pork Loin image

This easy-to-follow pepper crusted pork tenderloin recipe uses a wonderfully aromatic cracked peppercorn rub and dijon mustard to create a delightful main dish that is perfect for family meals or holiday dinners.

Provided by Stacey | SouthernDiscourse.com

Categories     Main Course

Number Of Ingredients 7

2 lb pork tenderloin
2 Tbsp cracked black peppercorns
1 Tbsp Dijon mustard
2 tsp salt
1 tsp minced garlic
1/2 tsp red pepper flakes
1 Tbsp olive oil

Steps:

  • Preheat oven to 375° Fahrenheit.
  • Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
  • Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
  • Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
  • When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.

PEPPERED PORK TENDERLOIN



Peppered Pork Tenderloin image

Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h10m

Yield 2 pork loins

Number Of Ingredients 6

2 pork tenderloin (1# each)
1 tablespoon fresh coarse ground black pepper (more if needed)
1/2 cup white wine
1/2 cup chicken broth
1/2 cup low-fat sour cream
2 teaspoons Dijon mustard (coarse grain, country style, more to taste)

Steps:

  • Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.

SALT AND PEPPER-CRUSTED PORK



Salt and Pepper-Crusted Pork image

Categories     Roast     Low Carb     Low Cal     Father's Day     Dinner     Pork Tenderloin     Healthy     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1 large garlic clove, minced
1 12-ounce (about) pork tenderloin
1 tablespoon olive oil

Steps:

  • Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
  • Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

PEPPER-STUFFED PORK TENDERLOIN



Pepper-Stuffed Pork Tenderloin image

Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate-and tastes even better! -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons canola oil
3 small sweet red peppers, finely chopped
1 large onion, finely chopped
2 small celery ribs, finely chopped
1-1/2 teaspoons dried thyme
3/4 teaspoon garlic salt
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pork tenderloins (3/4 pound each)
4 teaspoons lemon-pepper seasoning
4 teaspoons fennel seed, crushed

Steps:

  • Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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